Description
A hearty and flavorful grilled steak bowl featuring tender grilled steak, smoky grilled zucchini, and a tangy, creamy herb sauce served over a bed of rice or mashed potatoes. Perfect for weeknight dinners or meal prep, this recipe delivers rich steakhouse flavors in a customizable and satisfying bowl.
Ingredients
Steak and Vegetables
- 1 pound steak (flank, ribeye, or sirloin)
- 2 medium zucchinis, sliced into thick rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Creamy Herb Sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Base
- 2 cups cooked rice or mashed potatoes
Instructions
- Season the Steak: Pat the steak dry with paper towels and evenly season both sides with garlic powder, onion powder, salt, and black pepper. Let the steak rest at room temperature for 15 to 20 minutes to allow the seasoning to penetrate and the steak to cook evenly.
- Prepare the Creamy Herb Sauce: In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and black pepper until smooth and well combined. Cover and refrigerate the sauce to let the flavors meld while you cook.
- Grill the Zucchini: Toss the thick zucchini rounds with olive oil, salt, and pepper. Heat a grill or grill pan over medium-high heat and cook the zucchini slices for 2 to 3 minutes per side until tender and lightly charred. Remove from heat and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat and add a bit of oil to prevent sticking. Place the steak in the pan and cook for 3 to 4 minutes on each side for medium rare doneness. Use a meat thermometer to check for an internal temperature of 130°F. Remove the steak and let it rest for 5 to 10 minutes to retain juices, then slice thinly against the grain.
- Assemble the Bowl: Begin by placing cooked rice or mashed potatoes as the base in each bowl. Layer grilled zucchini over the base, then top with sliced steak. Drizzle generously with the creamy herb sauce and garnish with additional fresh herbs if desired. Serve immediately for best flavor and texture.
Notes
- Always rest your steak after cooking to keep it juicy and tender.
- Use a meat thermometer for perfect doneness—aim for 130°F for medium rare steak.
- Make the creamy herb sauce ahead of time to develop deeper flavor.
- You can customize the bowl by swapping the rice or mashed potatoes for quinoa or roasted vegetables.
- If preferred, substitute Greek yogurt for sour cream for a lighter sauce option.
